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Need help cooking rump roast.... Thanks
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Pharmeggist
Posts: 1,191
I was wondering if you treat a rump roast the same way you do Clay's Pulled Beef? My wife bought two 5 lb rump roasts on sale and wants to make beef tacos with it.
I don't want to put the things in a Crock Pot for goodness sakes.
Need info on time, temp., set-up etc. and anything else I may not have thought about.
Thanks in advance, Pharmeggist
I don't want to put the things in a Crock Pot for goodness sakes.
Need info on time, temp., set-up etc. and anything else I may not have thought about.
Thanks in advance, Pharmeggist
Comments
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here you go:
Beef, Roast, Rump. Sauerbraten Mit Ingwer Kuchen Sosse (Saurebraten & Gingersnap Gravy)
INGREDIENTS:
4 lbs rump roast; beef, boneless
1/2 cup cider vinegar
2 onions, thinly sliced
1/4 cup vegetable oil
8 peppercorns
1/2 tsp salt
4 cloves , whole
2 cups water, boiling
1 bay leaf
10 gingersnaps
1 cup white vinegar, mild
1/2 cup sour cream
1 cup water
1 Tbs unbleached flour
Procedure:
1 Place the beef roast in a deep ceramic or glass bowl. Add onions, peppercorns, cloves, and bay leaf. Pour white vinegar and cider vinegar over the meat; chill, covered, for 4 days. Turn meat twice each day. Remove the meat from the marinade, dry it well with paper towels, and strain the marinade into a bowl. Reserve onions and 1 cup marinade.
2 In a Dutch oven brown the meat on all sides in hot vegetable oil. Sprinkle meat with salt. Pour boiling water around the meat. sprinkle in crushed gingersnaps, and simmer covered for 1 1/2 hours. Turn often. Add 1 cup of reserved marinade and cook meat 2 hours or more, until tender. Remove the meat and keep it warm. Strain the cooking juices into a large saucepan.
3 In a small bowl mix sour cream with flour. Stir it into the cooking juices and cook, stirring, until sauce is thickened and smooth. Slice meat in 1/4 inch slices; add to hot gravy. Arrange meat on a heated platter and pour extra sauce over it.
Servings: 10
Recipe Type
Beef, Main Dish
Recipe Source
Source: BGE Forum, Wise One, 09/23/07happy eggin
TB
Anderson S.C.
"Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."
Tyrus Raymond Cobb
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Here is one way.
Beef, Roast, Rump, Thirdeye
I mix some beef broth, Wooster and some canola oil or melted butter and inject them about an hour before putting on a 375° Egg. Around 130° I pull them, rest and slice against the grain.
Recipe Type
Main Dish, Meat
Recipe Source
Source: BGE Forum, Thirdeye, 2006/09/24 -
We do this in a dutch oven with a chuck roast and it turns out great. A rump roast I imagine would even be better.
The cook takes from 5 to 6 hours in the egg and if using for sandwhichs or pulled beef I try to keep the meat cooking at 225° for about an hour. The meat can be easily cut with a spoon and is very close to fall apart.
I have posted the recipe 4 or 5 times, if you would like a copy email me and I will be happy to send it off ot you or anyone one else that might want it.
It is an easy cook and is often our Sunday dinner.
GG -
Hey Richard,
Here is a visual to go along with that and the link to my page on rump and round roasts.
http://playingwithfireandsmoke.blogspot.com/1996/06/beef-rump-round-roasts.htmlHappy Trails~thirdeye~Barbecue is not rocket surgery -
Please send me an e-mail with the recipe.
Much Appreciated
~Pharmeggist -
You should have it now.
GG -
Thirdeye - thanks much for the post. Best recommendation I've seen on a rump roast. Trying it tomorrow!Minneapolis, MN - Large Egg - Newbie as of 3/29/13
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